One of my favorite parts of spring is all the amazing morels that are in season. We offered a mushroom tart using morels in Bistro Verde, giving students the opportunity to work with these tasty mushrooms. For a while, I drank mushroom tea to test out the potential health benefits of certain varieties. Some are said to support immune, heart, bone and brain health, as well as gut health, anti-inflammatory benefits and cancer prevention. Either way, they are tasty and one of my favorite ingredients to cook with and eat. 

It is so easy to incorporate mushrooms into many recipes, from a simple fried or sautéed mushroom to morels stuffed with delicate chicken mousse. Battered and fried preparations are probably the most approachable and familiar. I think that almost every cuisine uses them, or they can easily be added without feeling out of place in the dish. Garlic and thyme are flavors that pair well with mushrooms, but I will never forget the first time I tried them with goat cheese, for those who enjoy that delightful cheese. A splash of bourbon or cognac is always a good idea to add a bit of complexity, and a little — or a lot — of heavy cream is rarely discouraged. Beef Burgundy, made well known by Julia Child, is a braised stew with mushrooms, bacon, beef and red wine. Mushroom risotto is a popular and delicious choice for use if you enjoy rice dishes. Let’s not forget stuffed mushrooms, which are an easy and delicious way to use this versatile ingredient.

When thinking about dishes and cooking methods that pair well with morels — or any mushroom — pasta carbonara comes to mind. It is one of my favorite pastas, not only because it can be so rich and creamy, but because there is a technique to the dish that is satisfying and easy once you understand the process. Traditionally, a long pasta like spaghetti is used, but honestly any shape works fine. The meat in the sauce is typically guanciale, pancetta or bacon, cut into smaller pieces and cooked a little crispy. I really like to add a little garlic to the meat for the last 30 seconds of cooking. 

The sauce is where ideas vary the most. Eggs and cheese are the essential ingredients, and purists insist that no cream be added, though a small splash can enhance the dish. I prefer Pecorino Romano since it is a little funkier and more fun. Parmesan Reggiano is often used and is rich and flavorful, but a blend of the two cheeses can be a delightful combination. 

The method starts by cooking the pasta until al dente, which means firm to the tooth or not quite completely soft, and then adding it to the pan with the crispy meat with a little of the pasta water. You gently stir the ingredients to loosen the yummy bits from the bottom of the pan where the meat may have caramelized and stuck a little. This is the foundation of the sauce, and the amount of pasta water is important to the outcome of the dish. The eggs and cheese are whisked together sometimes with a little fresh ground black pepper. This egg mixture is added to the pan on low heat or no heat. At this point, the dish is stirred until the sauce thickens, as the egg proteins will start to firm. If you apply too much heat, you will end up with scrambled eggs or an omelet. 

As soon as the sauce is to the desired thickness, it is placed on a plate, often twisted into a nest of pasta and sauce, with the pieces of meat on top. With a sprinkle of parsley or chives, you have a beautiful plate of pasta. This idea of slowly thickening a water-based sauce is more common in pastries like in crème anglaise, or vanilla sauce, and lemon curd, but can be easily transitioned into savory dishes like mac and cheese or other water-based sauces. 

Morel carbonara

Ingredients

• 1 tablespoon olive oil
• 1-2 cups morel mushrooms
• 8 ounces bacon, pancetta, or guanciale, cut into smaller pieces
• 2 garlic cloves, minced
• 1 cup Romano, Parmesan, or a blend or the two, shredded or grated
• 2 eggs
• 2 egg yolks
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 pound pasta, spaghetti is traditional, but any shape is fine
• 1 tablespoon parsley or chives, chopped fine 

Instructions

1. Add the olive oil and morels to a pan. Season with salt and pepper. Cook until lightly golden brown. Set aside.
2. Add meat to the same pan, and cook until lightly crispy, or to your taste.
3. Add the garlic and cook for 30 seconds. Add the mushrooms and set the pan aside; do not discard any fats rendered.
4. Whisk together the cheese, eggs, salt and pepper.
5. Bring a pot of water to boil. Add salt to the water; 1 tablespoon per gallon of water is a good ratio.
6. Cook the pasta to al dente, as per the package directions.
7. Transfer the pasta and a little of the pasta water to the meat and garlic pan.
8. Turn the heat on, and stir to combine everything and loosen any bits from the bottom of the pan.
9. Turn off the heat, and add the egg mixture, stirring constantly to combine.
10. Turn the heat to low, and stir until the sauce begins to thicken a bit.
11. Place on 4 plates evenly, and sprinkle with chopped herbs. Enjoy!

About

Lincoln Land Community College offers credit programs in Culinary Arts, Hospitality Management and Baking/Pastry, and non-credit cooking and food classes through LLCC Community Education.

Cooking or food questions? Email epicuriosity101@llcc.edu.